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Turkish   -   Bulgur And Lentil Soup With Red Peppers.   adapted from Classical Turkish Cooking by Ayla Algar

  • 1 Large Onion -- chopped
  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Tomato Puree
  • 7 Cups Chicken Stock
  • 1/2 Cup Bulgur
  • 1/2 Cup Red Lentils
  • 2 Tablespoons Flour
  • Salt And Pepper -- to taste
  • 1/4 Cup Dried Mint -- crushed
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Crushed Red Pepper
Directions Saute onions in 2 tablespoons butter until limp. Stir in tomato puree. Add stock, bulgur, and lentils. Cover and simmer for 5 minutes. Remove from heat. Melt the other 2 tablespoons of butter and stir in flour. Cook about 2 minutes until flour turns golden. Gradually whisk the soup into the flour. Salt and pepper to taste. Stir in mint, thyme, and pepper flakes. Continue simmering for 2 minutes. Serve.
Serves 4
Time to Make 0:00

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